Code: Loin L005
Boneless saddle stuffed with a flavoured lamb mince stuffing. The fillets are left inside the joint.
Remove both fillet muscles.
Remove the bark muscles.
Carefully remove the backbone, taking care not to cut through the external fat surface.
Remove fat deposits.
Position stuffing rolls in the backbone cavity and along the ventral edge of the eye muscles.
Cover the two outer stuffing rolls with the trimmed fillet muscles.
Form into a cylindrical shape making sure the stuffing stays in place.
Roll and tie securely with string at regular intervals.
The stuffed saddle prepared to specification and ready to use.